Are you frustrated when your Indomie noodles clump together as they cool? The issue often stems from following the packet instructions, which isn’t ideal. In this recipe, we’ll prepare the classic Indomie noodles differently, similar to the Mi Goreng version.
Mi Goreng includes liquid sauces while the classic version only features powdered sauces. Mi Goreng tends to be more expensive than the regular Indomie.
While Indomie chicken is the most common flavor, we’ll be making a beef version in this post, which isn’t vastly different from other flavors. You won’t need additional ingredients or steps; just a change in the cooking method will do the trick.
Ingredients
- 1 Pack, Indomie Noodles
- Water
- 1 Egg, OPTIONAL
- Spring Onions, OPTIONAL
Procedure
Boil Water: Bring a pot of water to a boil. Starting with boiling water prevents the noodles from becoming mushy.
Add Noodle Block: Once the water is boiling, add the Indomie noodle block. Cook for about 3 minutes. For faster cooking, gently flip the noodle block over once the bottom side softens.
Drain Noodles: After cooking, drain the noodles immediately. Save a few tablespoons of the noodle water in the pot.
Prepare Sauce: While the noodles drain, prepare the sauce. In a bowl, combine the dry sauces (chili sauce and flavoring packet). Add at least two teaspoons of the reserved noodle water to create a light paste. Mix until smooth.
Coat Noodles: Add the drained noodles to the bowl with the sauce mixture. Gently mix to evenly coat the noodles without mashing them. Optionally, toss the noodles in the sauce for an even coating.
Serve Plain or Fancy: Serve the noodles as they are, or for a fancier presentation, garnish with chopped spring onion leaves. Fry an egg and place it on top of the noodles before serving for an extra touch.
Correct Way to Cook Indomie
Equipment
- Pot or Saucepan: For boiling water and cooking the noodles.
- Strainer or Colander: To drain the cooked noodles.
- Bowl: For mixing the sauce and coating the noodles.
Ingredients
- 1 packet Indomie noodles beef flavor or your preferred flavor
- Water enough to boil the noodles
- 2 teaspoons of reserved noodle water
- Indomie seasoning packet included in the noodle packet
- Indomie chili sauce packet included in the noodle packet
- Spring onion leaves for garnish
- 1 egg fried, for topping
Instructions
- Boil water in a pot.
- Add Indomie noodle block to the boiling water and cook for 3 minutes, flipping once.
- Drain the noodles, reserving a few tablespoons of the noodle water.
- In a bowl, mix the seasoning and chili sauce packets with 2 teaspoons of reserved noodle water to create a paste.
- Add the drained noodles to the bowl and gently mix to coat evenly.
- Serve as is or garnish with chopped spring onion leaves and a fried egg on top if desired.
Nutritional Information
Nutritional Information for a Standard Packet of Indomie Noodles (Approx. 85 grams):
- Calories: 350-380 kcal
- Total Fat: 16-18 grams
- Saturated Fat: 7-8 grams
- Trans Fat: 0 grams
- Cholesterol: 0 mg
- Sodium: 1100-1200 mg
- Total Carbohydrates: 50-52 grams
- Dietary Fiber: 2-3 grams
- Sugars: 2-3 grams
- Protein: 7-8 grams
Optional Additions:
Fried Egg (Approx. 50 grams):
- Calories: 70 kcal
- Total Fat: 5 grams
- Saturated Fat: 1.5 grams
- Cholesterol: 185 mg
- Sodium: 65 mg
- Total Carbohydrates: 1 gram
- Protein: 6 grams
Spring Onion Leaves (Approx. 10 grams):
- Calories: 2 kcal
- Total Fat: 0 grams
- Cholesterol: 0 mg
- Sodium: 1 mg
- Total Carbohydrates: 0.5 grams
- Dietary Fiber: 0.2 grams
- Sugars: 0.3 grams
- Protein: 0.1 grams
Total Nutritional Information (Including Optional Additions):
- Calories: 422-452 kcal
- Total Fat: 21-23 grams
- Saturated Fat: 8.5-9.5 grams
- Trans Fat: 0 grams
- Cholesterol: 185 mg
- Sodium: 1166-1266 mg
- Total Carbohydrates: 51.5-53.5 grams
- Dietary Fiber: 2.2-3.2 grams
- Sugars: 2.3-3.3 grams
- Protein: 13-14 grams
These values can vary slightly depending on the specific flavor of Indomie noodles and the exact amounts of additional ingredients used.
Also Read: The Correct Way to Prepare Indomie Mi Goreng
